Scopus
YÖKSİS DOI Eşleşti
SJR Q1
Modulating of food glycemic response by lactic acid bacteria
Food Bioscience · Haziran 2022
YÖKSİS Kayıtları
Modulating of food glycemic response by lactic acid bacteria
Food Bioscience · 2022 SCI-Expanded
Prof. Dr. SULTAN ARSLAN TONTUL →
YÖKSİS Kayıtları — ISSN Eşleşmesi
Functional constituents of six wild edible Silene species: A focus on their phytochemical profiles and bioactive properties
2018 ISSN: 2212-4292 SCI-Expanded
Prof. Dr. ABDURRAHMAN AKTÜMSEK →
Functional constituents of six wild edible Silene species: A focus on their phytochemical profiles and bioactive properties
2018 ISSN: 2212-4292 SCI
Prof. Dr. GÖKHAN ZENGİN →
Pigmented whole maize grains for functional value added and low glycemic index snack production
2021 ISSN: 2212-4292 SCI-Expanded Q1
Prof. Dr. SULTAN ARSLAN TONTUL →
Pigmented Whole Maize Grains for Functional Value Added and Low Glycemic Index Snack Production
2021 ISSN: 2212-4292 SCI-Expanded Q1
Doç. Dr. HÜMEYRA ÇETİN BABAOĞLU →
Anticancer and biological properties of leaf and flower extracts of Echinacea purpurea (L.) Moench
2021 ISSN: 2212-4292 SCI-Expanded Q2
Prof. Dr. GÖKHAN ZENGİN →
Modulating of food glycemic response by lactic acid bacteria
2022 ISSN: 2212-4292 SCI-Expanded Q1
Prof. Dr. SULTAN ARSLAN TONTUL →
Integration of in vitro and in silico approaches to assess three Astragalus species from Turkey flora: A novel spotlight from lab bench to functional applications
2022 ISSN: 2212-4292 SCI-Expanded Q2
Prof. Dr. EVREN YILDIZTUGAY →
Evaluating the phyto-complexity and poly-pharmacology of spices: The case of Aframomum melegueta K. Schum (Zingiberaceae)
2022 ISSN: 2212-4292 SCI-Expanded Q1
Prof. Dr. GÖKHAN ZENGİN →
Effect of oat bran addition on the survival of selected probiotic strains in Turkish fermented sausage during cold storage
2023 ISSN: 2212-4292 SCI-Expanded Q2
Prof. Dr. CEMALETTİN SARIÇOBAN →
Revealing the proteolytic characteristics of lactobacillus, lacticaseibacillus, and lactiplantibacillus isolates by in vitro and in situ perspectives
2023 ISSN: 2212-4292 SCI-Expanded Q1
Doç. Dr. TALHA DEMİRCİ →
Storage stability, heat stability, controlled release and antifungal activity of liposomes as alternative fungal preservation agents
2023 ISSN: 2212-4292 SCI-Expanded Q1
Dr. Öğr. Üyesi MİNE ASLAN →
Unlocking the functional potential of Nitraria schoberi extracts using chemical fingerprinting, biological efficiencies, in silico and network pharmacological approaches
2024 ISSN: 2212-4292 SCI-Expanded Q1
Prof. Dr. EVREN YILDIZTUGAY →
Harnessing the chemical composition and anti-oxidant, anti-enzymatic, and anti-cancer activities of two Corydalis species (C. erdelii and C. solida) by using in vitro and in silico analysis
2024 ISSN: 2212-4292 SCI-Expanded Q1
Prof. Dr. EVREN YILDIZTUGAY →
Effects of ultrasound-assisted marination on spent hen meats: Microstructure, textural and technological properties
2024 ISSN: 2212-4292 SCI Q1
Dr. Öğr. Üyesi HALİME ALP →
From parasitic life to health-promoting applications - a versatile goldmine discovered in natures secret treasure chest: Orobanche nana
2024 ISSN: 2212-4292 SCI-Expanded Q1
Prof. Dr. EVREN YILDIZTUGAY →
Effects of ultrasound-assisted marination on spent hen meats: Microstructure, textural and technological properties
2024 ISSN: 2212-4292 SCI-Expanded Q1
Doç. Dr. KÜBRA ÜNAL →
Exploring the chemical constituents and biological activities of leaf and twig extracts of two Amygdalus species from Turkeys flora: Cell-free, in vitro and molecular docking approaches
2025 ISSN: 2212-4292 SCI-Expanded Q1
Prof. Dr. EVREN YILDIZTUGAY →
Optimization of ultrasound-assisted extraction from Olea europaea leaves and analysis of their antioxidant and enzyme inhibition activities
2025 ISSN: 2212-4292 SCI Q1
Prof. Dr. GÖKHAN ZENGİN →
Chemical characterization and biological properties of oyster and shiitake mushrooms extracts and their liposomal formulations
2024 ISSN: 2212-4292 SCI-Expanded Q1
Prof. Dr. GÖKHAN ZENGİN →
Metabolomics-guided discrimination of constituents in five commercial apple (Malus × domestica Borkh.) cultivars: Assessment of their antioxidant, neuroprotective, and antidiabetic activities for potential use as functional food
2024 ISSN: 2212-4292 SCI-Expanded Q1
Prof. Dr. GÖKHAN ZENGİN →
Makale Bilgileri
Dergi
Food Bioscience
ISSN22124292
Yayın TarihiHaziran 2022
Cilt / Sayfa47
Scopus ID2-s2.0-85127306055
Özet
There are some strategies for modulating the glycemic response of food through synthesized metabolites such as organic acids, fatty acids, sugar alcohols, bioactive peptides, and exopolysaccharides by bacteria, yeast, and/or fungi during fermentation. The different species of lactic acid bacteria (LAB) are the most important option in fermented food production because they are considered food-grade, their products can be directly used in food, their usability of a cheap and wide range of substrate, and suitable for genetic modification. They can contribute to lowering the glycemic load of nutrition through their organic acid, alcohol, polysaccharides, and vitamin production. This study aimed to review the effects of lowering the glycemic responses of foods by LAB via metabolites produced and their contribution to human well-being in this way.
Yazarlar (5)
1
Ceren Mutlu
2
Cihadiye Candal-Uslu
3
Hazal Özhanlı
4
Sultan Arslan-Tontul
ORCID: 0000-0003-1557-7948
5
Mustafa Erbaş
Anahtar Kelimeler
Diabetes
Exopolysaccharides
Glycemic index
Lactic acid bacteria
Starch digestibility
Sugar alcohol
Kurumlar
Akdeniz Üniversitesi
Antalya Turkey
Artvin Coruh University, Turkey
Artvin Turkey
Balikesir Üniversitesi
Balikesir Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
Food Bioscience
Q1
SJR Skoru1,119
H-Index94
YayıncıElsevier Ltd
ÜlkeUnited Kingdom
Biochemistry (Q1)
Food Science (Q1)
Metrikler
7
Atıf
5
Yazar
6
Anahtar Kelime